Old-Fashioned Oatmeal Honey Apple Cake - Cooking Light Magazine, Submitted by Valerie Mudd, NAMI Lexington
1 cup quick-cooking oats
1 cup hot water
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups packed light brown sugar
3/4 cup chuncky applesauce
1/3 cup honey
2 large eggs
1/4 cup butter
1/3 cup packed light brown sugar
1/4 cup honey
1/2 cup coarsely chopped almonds, toasted
1 cup frozen fat-free whipped topping
Ground cinnamon (optional)
Preheat oven to 350 degrees.
To prepare cake, combine oats and 1 cup hot water in a small bowl;set aside.
Lightly spoon flour into dry measuring cups; level with knife. Combine flour, 2 teaspoons cinnamon, baking soda and salt. Combine 1 1/3 cups sugar, applesauce, 1/3 cup honey, and eggs in a large bowl; beat with a mixer at high speed 1 minute. Add oat mixture; beat at low speed until well blended. Add half of the flour mixture to sugar mixture; beat well. Add remaining flour mixture; beat well. Spoon batter into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350 degrees for 48 minutes or until a wooden pick inserted in cneter comes out clean. Place dish on a wire rack.
To prepare frosting, melt butter in a small heavy saucepan over medium heat. Add 1/3 cup sugar and 1/4 cup honey; cook 2 minutes or until bubbly; stirring constantly. Stir in almonds. Quickly pour frosting over cake; spead evenly using a rubber spatula.
Broil cake 1 minute or until frosting is bubbly and golden. Cool completely on a wire rack. Serve with whipped topping; sprinkle with ground cinnamon, if desired. Yield: 16 servings (serving size 1 cake piece and 1 tablespoon topping).
Pineapple Angel Food Cake - Weightwatchers.com, Submitted by Valerie Mudd, NAMI Lexington
1 box name-brand Angel Food Cake mix.
20 ounce can c rushed pineapple
Combine the cake mix and the undrained pineapple. Mix well. Bake in a 9x13 baking dish for 30 minutes in a 350 degree oven.
Makes 12 servings.
NOTE: You must use a name-brand mix or the cake will not raise. I learned the hard way!
Anytime Fruit Salad - Submitted by Joy Henderson, NAMI Lexington
24 ounces cottage cheese
1 (12 ounce) container frozen fat-free whipped topping, thawed
1 (6 ounce) package sugar-free orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can crushed pineapple, drained
In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.
Floyd's Fritters - Aunt Bee's Mayberry Cookbook, Submitted by Floyd Mudd, NAMI Lexington
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoons salt
1 egg, slighly beaten
1 cup milk
1 tablespoon, melted shortening
2 cups whole kernel corn
shortening or oil for frying
Combine all of the ingredients, except the corn, blending until smooth. fold in corn. In a large skillet heat the shortening or oil and drop the batter by the tablespoon into very hot fat. Fry until brown on both sides. Serves 6.
Kentucky Bourbon Balls - Author Unknown, Submitted by Valerie Mudd, NAMI Lexington
3 boxes powdered sugar
1/2 pound butter
1 pound pecans
1/2 pint 100 proof whiskey
Unsweetened chocolate morsels melted in double boiler
Melt butter and add to sifted sugar. Add whiskey. Make balls with pecan in center. Dip in unsweetened chocolate - with 1 inch strip of parrafin to 1 box of chocolate. Place another pecan on outside while warm. Leave chocolate in double boiler while dipping. Makes large amount.
Hello Dolly Bars - Cooking Light Magazine, Submitted by Valerie Mudd, NAMI Lexington
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
2 tablespoons butter, melted
1 tablespoon water
1/3 cup semisweet chocolate chips
1/3 cup butterscotch morsels
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (15 ounce can fat-free sweetened condensed milk
Preheat oven to 350 degrees.
Line the bottom and sides of a 9-inch square baking pan with parchment paper; (A) cut off excess parchment paper around top edge of pan.
Place crumbs in medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350 degrees for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack. Yield: 24 servings (serving size: 1 bar).
Li'l Cheddar Meat Loaves - Taste of Home Magazine, Submitted by Valerie Mudd, NAMI Lexington
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teasoons prepared mustard
In a bowl, beat the egg and milk. Stir in cheese, oats onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13 inch x 9 inch x 2 inch baking dish. combine ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink and a meat thermometer read 160 degrees. Yield 8 servings.
"Good Eats" Peanut Butter Fudge, Food Network, Submitted by Floyd Mudd, NAMI Lexington
Quick and easy peanut butter fudge that will disappear as fast or faster than the time it takes to make it!
1 cup (2 sticks) salted butter
1 cup creamy peanut butter
1 pound (16 ounces) confectioner's sugar
1/2 teaspoon vanilla extract
- Combine butter and peanut butter in a microwave safe bowl. Cover bowl with plastice wrap. Microwave on high for 2 minutes. Stir contents. Microwave for additional 2 minutes.
- Add vanilla extract and stir in sugar with a wooden spoon until creamy. Line a 9 inch x 9 inch pan with wax paper. Pour fudge into pan and smooth the surface with more wax paper. Press the fudge flat so there are no air pockets.
- Refridgerate for at least one hour. Remove top wax paper. Cover until time to serve. Serve cold or at room temperature.
Makeover Pineapple Casserole - Cooking Light Magazine, Submitted by Valerie Mudd, NAMI Lexington
1 can (20 ounces) unsweetened crushed pineapple
1/3 cup butter, softened
1/2 cup sugar
2 egg whites
2 tablespoons all-purpose flour
5 slices white bread, cubed
Drain pineapple, reserving 1 cup juice; set pineapple and juice aside. In large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Stir in flour, then reserved pineapple and juice. Gently fold in bread cubes.
Spoon into a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 35-40 mintues or until top is lightly golden. Serve warm.
Chicken Casserole - Submitted by Valerie Mudd, NAMI Lexington
5-6 boned chicken breasts
2 cans 98% fat-free cream of celery soup
2 cans 98% fat-free cream of chicken soup
8 ounces fat-free sour cream
2 boxes of chicken flavored Stove Top stuffing
Preheat oven to 350 degrees. Cook chicken breast until tender. In meantime, prepare stuffing mixes according to package. Cut chicken into 1 in cubes. Line 9 inch x 13 inch pan with cubed chicken. In a large bowl, combine soups and sour cream. Cover with plastic wrap; microwave on high for 2 minutes. Top chicken with soup mixture. Top soup mixure with prepared stuffing. Bake at 350 degrees for 1 hour.
Apple Dip - Submitted by Angelina Fleming, NAMI Lexington
1/2 cup packed brown sugar
8 ounces cream cheese
Mix both ingredients together. Enjoy with apples!
Pineapple Fluff - Weight Watchers Meeting - Submitted by Valerie Mudd, NAMI Lexington
15 ounces can crushed pineapple in juice (undrained)
1 Small box fat-free sugar free pistachio pudding
8 ounces fat-free cool whip
Combine pineapple and box of pudding (straight from box). Fold in cool whip.
Black Bean Brownies - Weight Watchers.com - Submitted by Valerie Mudd, NAMI Lexington
15 ounce can black beans (undrained)
1 box brownie mix (any flavor)
Combine both ingredients. Bake according to directions on brownie mix. These REALLY are delicious. They taste like regular brownies and they are good for you!